(SOLD) OHIRA

INTERPRETATION OF THE STONE

If you enjoy kitchen knife sharpening and Japanese woodworking tools like Kanna, this stone is the perfect combination for both. Medium hard but produces mud quickly, very fine with strong cutting speed, giving an incredible edge.

The stone has good overall feedback but can be a bit grabby depending on your stroke orientation but with lighter pressure posed no issues. Being a very fine stone with good slurry, I was able to pull out some unique detail in standard Tanaka sanmai cladding and wrought iron cladding. Using a little water to start a mud on the stone with pressure on the soft iron could produce a dark blackish grey swarf.

Tested both on single bevel and double bevel kitchen knives as well as Kanna the stone handled both easily and excelled in edge sharpening. If one’s pressure is light and controlled this stone was great in Honyaki single bevel with a fine toothy edge. Recommended for those with natural stone sharpening experience.